China Consults on GB Standards for Milk Powder and Other National Food Safety Standards
The scope of milk powder and modified milk powder was expanded from cow/goat milk powder to yak milk powder, camel milk powder, donkey milk powder, horse milk powder, and the modified milk of the types above.
Newly add the category of concentrated milk for industrial use in GB 13102 Evaporated Milk, Sweetened Condensed Milk and Formulated Condensed Milk.
Physicochemical requirements and microbial limit in milk powder and concentrated milk products are revised.
More determination methods are added into the four determination standards.
As revealed by the CFSA Notice released on April 8, 2020, six national food safety standards are open for public feedback. They are GB 19644 Milk Powder, GB 13102 Concentrated Milk, GB 5009.17 Determination of Total Mercury and Organic-mercury in Food, GB 5009.265 Determination of Polycyclic Aromatic Hydrocarbons in Foods, GB 5009.211 Determination of Folic Acid in Foods and a new GB standard, the Determination of Ethoxyquin Residue in Foods.
1. Scope of application
The «Draft for Comments» revised the «whole fat, skimmed and partially skimmed» fermented milk in the scope of application of previous version into «fermented milk and flavored fermented milk», which is in consistency with the classification in the term definition in part 2.
2. Terms and definitions
Currently, there are many kinds of raw milk on the market, not only cow and goat milk, but also other animal milk, such as camel milk, horse milk, buffalo milk, etc. The development of the industry tends to be various. The scope of raw material for fermented milk is revised, the restriction on cattle/sheep as raw milk is deleted, raw milk and/or reconstituted milk are the main raw materials, and it is also in line with «National Food Safety Standard Raw Milk» revised.
At the same time, the definition of reconstituted milk is added. Reconstituted milk is a liquid obtained by mixing dry or concentrated dairy products with water in proportion. The «Draft for Comments» clarified the raw material requirements for fermented milk. Raw milk and reconstituted milk can be used as raw materials alone or together.
Amend the «milk powder» into «reconstituted milk».
3. Sensory requirements
In the testing method for sensory part, «solidified products can be placed in the original packaging» is added, making the inspection process closer to actual operation.
4. Physical and chemical indicators
The «Draft for Comment» revised the acidity from «≥70°T» to «≥60°T». This adjustment is based on this requirement set, fermentation can proceed well and continue to produce lactic acid, and the lactic acid produced can be not only give the unique taste of the product, but also inhibit the growth of harmful microorganisms, and milk protein can also be maintained good coagulation properties.
At the same time, according to the status of standard update, the acidity testing method is revised accordingly to implement in accordance with the latest revised method of fat testing.
2019 — I Quarter — SPS-TBT-Notifications csv compiled